Preheat oven to 350?. Place vegetables on aluminum foi or metal pans; top
with oil, salt, pepper and garlic. Place on oven rack. Roast 1 hour. Remove
all vegetables except tomatoes and set aside. Pierce skin of tomatoes.
Roast 6 hours until most of the water has evaporated. Transfer vegetables
to serving platter. Top with cheese. Serve at room temperature. MC
formatting by bobbi744@sojourn.com